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Easy Chicken Pad Thai Recipe

Indulge in gloriously chewy noodles to enjoy on the couch tonight! This easy Chicken Pad Thai is a takeout classic and cure to any long weekday. Serve a comforting and zesty 30-minute meal made in one pot for nights you especially hate dishes! 

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 278 kcal
Course: Side Dish , Main Course
Cuisine: Asian , Thai

Ingredients

INGREDIENTS:
  • 4 ounces medium-sized dried rice stick noodles
  • 6 ounces boneless skinless chicken thigh sliced thinly
  • 2 shallots minced
  • 5 garlic cloves minced
  • 1 carrot julienned
  • 2 eggs
  • 1 cup bean sprouts
  • 3 green onions green part only cut into 2-inch slices
  • 1 tablespoon peanuts roughly chopped
  • 1 lime cut into wedges
PAD THAI SAUCE:
  • 2 tablespoons tamarind paste/puree
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 ½ teaspoons oyster sauce
GARNISHES:
  • crushed peanuts
  • bean sprouts
  • green onions

Instructions

    Cup of Yum
  1. Soak dry noodles for at least 1 hour in warm water then rinse under cold water. Drain then set aside.
  2. In a small bowl, make the pad thai sauce by combining tamarind paste, fish sauce, brown, sugar, & oyster sauce. Set aside.
  3. Heat a large wok or pan on medium-high heat, then add about 1 tablespoon of oil. Add the chicken & cook for 2-3 minutes, or until they’re cooked through. Remove & set aside.
  4. To the same wok, add a little more oil if needed then add in shallots. Cook for about 1 minute, or until they become golden, then toss in garlic and saute for a couple more seconds, or until soft & fragrant.
  5. Add carrots and cook until it’s tender but still crunchy. Toss in noodles, pour sauce on top, and gently stir until the noodles have absorbed the sauce. Taste the noodles to make sure they’re tender. If not, a little more water a tablespoon at a time & continue to cook until the noodles are soft and tender. Be careful not to add too much water so the flavor of the noodles don’t water down.
  6. Push ingredients to the side of the wok, pour about a tablespoon of oil to the empty side of the wok and crack 2 eggs. Let it cook for about 1 minute or until the whites begin to set, then scramble them. Allow them to finish cooking through, then mix them with the rest of the ingredients.
  7. Toss the protein back in along with any of its juices, the bean sprout, and green onions. Give it a final few tosses to combine well. Serve with lime wedges and chopped peanuts on the side.Enjoy!

Notes

  • Dried Flat Rice Noodles: You can find medium-sized (what I use) or small dried flat rice noodles at local Asian markets - Three Ladies is my fave brand! Soak them in warm water for an hour, or until they're soft and flexible - no resistance!
  • Tamarind Puree: This gives the signature tangy pad Thai flavor - don't skip it! You can find it sometimes at local Asian markets but it's super easy to make Homemade Tamarind Paste from blocks of tamarind pulp that's easily found at local Asian markets or online! You can make it in bulk and freeze so you'll always be ready for Pad Thai!
  • Protein: Feel free to swap out the chicken for shrimp, beef, or fried tofu.
  • Step-by-Step Photos & Key Tips are in the blog post above! Along with storage & reheating details.

Nutrition Information

Serving 0.25recipe Calories 278kcal (14%) Carbohydrates 43g (14%) Protein 15g (30%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 122mg (41%) Sodium 950mg (40%) Potassium 417mg (12%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 2776IU (56%) Vitamin C 9mg (10%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 278

% Daily Value*

Serving 0.25recipe
Calories 278kcal 14%
Carbohydrates 43g 14%
Protein 15g 30%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 122mg 41%
Sodium 950mg 40%
Potassium 417mg 9%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 2776IU 56%
Vitamin C 9mg 10%
Calcium 66mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.